This Toffee Chocolate Cupcakes Recipe creates a batch of the most delicious, buttery and chocolatey cupcakes ever. Plus there’s a scrumptious chunk of Enstrom toffee baked right into the middle of each cupcake! Perfect for Christmas!
This post is sponsored by Enstrom.
It’s the simple joys in life, like the tradition of beautiful gifted boxes of candy, that I cherish, especially during the holidays. When it comes to toffee, Enstrom takes the cake… and butter too!
It’s truly one of our family’s favorite signature holiday treats. It’s been one of our holiday traditions for many years and we have countless fond memories with Enstrom.
It’s without a doubt one of the most gourmet and delicious toffees in existence, and the packaging makes it the perfect gift. Last year we created a caramel apple gift box with Enstrom and this year I used their toffee in this most decadent toffee chocolate cupcakes recipe.
How To Make This Toffee Chocolate Cupcakes Recipe – Step by Step
- Boil the water in a sauce pan. Move from heat, add in cocoa powder whisking with a hand whisk constantly until the cocoa is melted. You might need to put it back on the burner for a minute. It’s easy to burn, so watch closely. Remove from heat and set aside.
- Sift together the dry ingredients (flour, salt, baking soda, sugar) in a mixing bowl.
- Add liquid ingredients (eggs, oil, buttermilk) into a separate bowl. I add them in a liquid measuring cup.

- Add the wet ingredients to the dry ingredients while mixer is on medium. Mix until combined.
- Scrape in the melted chocolate and mix until combined.
 The batter is a little thin, but don’t worry it bakes up nicely!
- Pour the batter evenly into a lined cupcake tin and add in a small piece of Enstrom Toffee to each cupcake batter.

- Bake in a 325 degree oven for 20 minutes until the cupcakes are not jiggly in the center. 

- Let the cupcakes cool before adding the frosting.
A Chocolate Cupcakes Recipe with a Twist!
Each chocolate cupcake has a piece of Enstrom Almond Toffee baked right into the middle. It melts throughout the cupcake, creating a delicious toffee flavor in the chocolatey cake.
The cupcakes are rich in flavor, but light and airy in texture. We added a classic, very simple buttercream frosting and then garnished each cupcake with another piece of delectable, crunchy toffee. The toffee adds the perfect amount of buttery flavor and crunch to the cupcake.
A Great Holiday Gift
These chocolate toffee cupcakes are perfect as gifts for the holidays too, and paired with a beautiful box of Enstrom Almond Toffee, you can’t go wrong!
A homemade treat goes a long way in the gift department, it’s thoughtful and shows the effort you put in. Make that a homemade gift of delicious cupcakes and you’re onto a winner!
Frosting for this Chocolate Cupcakes Recipe
For the frosting, I wanted something that would compliment the toffee and not overtake the flavor. So we made a three-ingredient whipped buttercream that’s so simple to make!
Just beat two sticks of unsalted butter, room temperature, in an electric mixer, with two cups confectioners sugar and two teaspoons of vanilla. Whip until it’s light and fluffy in texture and use it immediately to frost the cupcakes.
I used the easiest method ever to frost the cupcakes. Anyone can do this! You just take a small cookie scooper and scoop one ball of frosting onto the top of the cupcake.
That’s it! Then add a piece of toffee to the top and you have a beautifully decorated and frosted cupcake that only took a few seconds to frost!
The Best Toffee
I hope you enjoy these chocolate toffee cupcakes as much as we do and that they become a part of your holiday tradition! And for the best toffee ever, you can order Enstrom from their site. The peppermint bark, toffee popcorn and dark chocolate toffee are three of our favorites. Enjoy and stay charming!
Top Tips for this Toffee Chocolate Cupcakes Recipe
- When cooking the cocoa, keep an eye on it, the cocoa can easily burn.
- Don’t worry if the batter looks a bit thin, it’ll work out fine!
- Use a preheated oven.
- Let the cupcakes cool before adding frosting.
Check Out These Other Delicious Cupcake Recipes
Lemon Cupcakes with Buttercream Meringue Frosting
Santa Hat Gingerbread Cupcakes
Pumpkin Spice Sunflower Cupcakes
Perfect Vanilla Cupcake Recipe by Natasha’s Kitchen
White Chocolate Strawberry Cupcakes by Sally’s Baking Addiction
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Chocolate Toffee Cupcakes with Buttercream Frosting
Ingredients
- 6 ounces water
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cup refined sugar
- 6 ounces buttermilk
- 3 large organic eggs
- 4 1/2 ounces vegetable oil
- 1 1/4 cup flour
- 1 1/2 teaspoon baking soda
- 1 1/4 teaspoon salt
Instructions
- Boil the water in a sauce pan. Move from heat, add in cocoa powder whisking with a hand whisk constantly until the cocoa is melted. You might need to put it back on the burner for a minute. It’s easy to burn, so watch closely. Remove from heat and set aside.
- Sift together the dry ingredients (flour, salt, baking soda, sugar) in a mixing bowl.
- Add liquid ingredients (eggs, oil, buttermilk) into a separate bowl. I add them in a liquid measuring cup.

- Add the wet ingredients to the dry ingredients while mixer is on medium. Mix until combined.
- Scrape in the melted chocolate and mix until combined.
 The batter is a little thin, but don’t worry it bakes up nicely!
- Pour the batter evenly into a lined cupcake tin and add in a small piece of Enstrom Toffee to each cupcake batter.

- Bake in a 325 degree oven for 20 minutes until the cupcakes are not jiggly in the center. 

- Let the cupcakes cool before adding the frosting.
These were a HUGE hit and everyone decided they MUST be a regular every year! Loved using the cookie scoop to ice the cupcakes! Great idea!
I am so happy to hear this Lynda!! Thank you for sharing your experience and I’m SO happy they were a hit!!
They sound so good! I’m such a fan of good toffee and I love the wrappers too. Are those available online?
Thank you! And yes, they’re Wilton Wave cupcake wrappers… you can find them here https://amzn.to/2zKLKnn 🙂